I don't think it gets much easier than this, truly. I've made grilled chicken salad before, but this may be my new favorite.
Sunday morning, I woke up and knew it was going to be a busy day. My son's first hockey game of the year was Sunday afternoon, and I had errands to run, shopping to do, and my husband did too. So I took a package of McCormick's Grill Mates Baja Citrus Marinade, mixed it (per the directions) and threw in 4 boneless chicken breasts, which I'd poked a few times with a fork. It all went into a large zipper bag and into the fridge for the rest of the day.
8 hours later, at 6 pm, I had turned on the grill to a medium flame. Once it was heated, I put the chicken on and closed the top. I went to work assembling my salad, which was (admittedly) lacking in ingredients. But a half a head of iceberg, some croutons and some Roma tomatoes later, and it looked good anyway. Not very exotic, but it had been a LONG day.
The chicken took at least 20-25 minutes to cook. But ALL I had to do was turn them, and once they registered the appropriate 165 on the thermometer, they were ready to go. I sliced them up, placed them on our salad, topped with some spray on salad dressing (vinaigrette, actually) and mmmmMMmm - combined with another version of my new favorite flatbreads, it was a delicious and SIMPLE dinner!
The chicken came out so juicy and so full of flavor - my kids loved it as well. Next time, I'll make it and slice it for wraps - Yum!